Butterfinger Cheesecake Bars
These Butterfinger Cheesecake Bars are a decadent treat! Creamy cheesecake meets crunchy Butterfinger for a dessert everyone will love.
Equipment
- Mixing bowls
- Electric Mixer
- Baking pan (9x13 inch)
- Spatula
- Measuring cups and spoons
Ingredients
- 1 box chocolate cake mix
- 1 4 oz butterscotch instant pudding mix
- 1 large egg
- 3 tbsp peanut butter
- 3 tbsp canola oil
- 8 oz cream cheese softened
- 1/3 cup sugar
- 2 tbsp sour cream
- 1 large egg
- 1/2 tsp vanilla extract
- 1 bar Butterfinger chopped
- 1/4 cup chocolate chips
- 1/4 cup butterscotch chips
- 1/2 bar Butterfinger crushed (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, butterscotch pudding mix, 1 egg, peanut butter, and canola oil. Use an electric mixer to blend until smooth.
- Spread the chocolate cake batter into a greased 9x13 inch baking pan. Bake for about 15 minutes and allow to cool slightly.
- In a separate bowl, beat together the softened cream cheese, sugar, sour cream, 1 egg, and vanilla extract until creamy.
- Gently fold in the chopped Butterfinger, chocolate chips, and butterscotch chips into the cheesecake filling.
- Pour the cheesecake filling over the cooled chocolate cake base and bake for an additional 25-30 minutes.
- Remove from the oven and let cool completely. Sprinkle crushed Butterfinger on top.
- Slice into squares and serve chilled or at room temperature.
Notes
- Ensure cream cheese is softened for easy blending.
- Chill in the refrigerator for a few hours for best flavor.
- Experiment with different candies or toppings!